Propuesta de aplicación de técnicas de elaboración de pasta con especias dulces en preparaciones de cocina de autor

Abstract

Pasta is a product based on flour, eggs and water and, with the addition of a sauce, is a very popular dish around the world. Although there are many theories that describe its origin, it was in Italy where this delicious preparation became famous. This product is very beneficial for health since it has the necessary nutrients for a good diet. In this intervention project, the objective is to change the traditional way of presenting the pasta by flavoring it with sweet spices such as cinnamon, anise, allspice, fennel, cloves and saffron. This work is supported by a bibliographical, field and practical-experimental research with these ingredients, and the technical specifications of each type of dough and the dishes are proposed as a final presentation. In this case, the addition of ground sweet spices generates another view of the preparation in a visual, gustatory and olfactory manner.